Thursday, October 29, 2009

Upwas Sizzlers


Today is Kartiki Ekadashi. A big Ekadashi after Aashadhi Ekadashi. Kartiki Ekadashi falls on the eleventh day during the waxing and waning phases of the moon in a traditional Hindu calendar. Kartik Ekadasi is the Ekadashi that falls during the waxing phase of moon in Kartik Month (October - November), one of the holiest months is a Hindu calendar. It is also known as Utthana Ekadasi and Prabodini Ekadashi. As usual there are two Ekadasis in Kartik month but the one during the waxing phase of moon or that comes after Diwali is considered highly auspicious. Kartik is the eighth month in the traditional Hindi calendar and Maharashtrian calendar and several other regional calendars. Some of the auspicious events during Kartik Ekadasi include:The Chatur Mas period comes to an end during Kartik Ekadasi. Tulsi Vivah is observed by some communities on the day. Pandharpur Palki Kartik Ekadasi Yatra is observed on the day in Maharashtra. Vrindavan Mathura Parikrama is observed on the day by Vishnu devotees.


As per the unsaid rule i.e. "Ekadashi duppat khashi" I prepare some different thing today for my fast. Some 2-3 months back, in a Marathi cookery show 'Mejwani' , my favorite chef Parag kanhere showed this recipe of Upwas sizzlers. Sizzler prepared with fasting food. I prepared it today and it was just yumm. Thanks Parag, no one can imagine sizzlers on fasting day:)












Ingredients

For Samo rice
Bhagar/ Varayche Tandul/Samo Rice - 1 cup
Danyacha Kut - 1 teaspoon
Chopped green chilies - 2
Cumin seeds - 1/2 teaspoon
Pure ghee - 1 teaspoon
Water - 3 cups
Lemon juice - 1 tablespoon
Salt and sugar to taste


For cutlet
Boiled and mashed Sweet potatoes - 2 cups
Singade ka aata - 3 tablespoon
Green chilies - 3
Ginger - 1 inch
Cumin - 1/2 teaspoon
Ghee for shallow fry
Salt to taste


For Sizzler
Banana chips - 1 cup
French fries- 1 cup
Chopped coriander - 1/2 cup
Pure Ghee - 1 tablespoon

Procedure

For Samo rice
Take a pan, roast the Samo till they turn slightly pinkish in colour. Keep aside. Heat a kadai, heat ghee. Then add cumin seeds and once they start sizzling, add the chopped green chillies. Then add the roasted Samo to it. Mix well and then add the water. Then add sugar and Salt to this mixture and cover and cook till the the Samo is thoroughly cooked. Add lemon juice and some Danyacha Kut. Mix wel.


For cutlet
Make a paste of green chilies, cumin and ginger. Take it in a bowl. Add mashed sweet potatoes, singde ka aata and salt and mix well. Roll into small balls & flatten it. Shallow fry in ghee till it becomes slightly brown. Put it on kitchen towel and keep aside


To assemble sizzler

Heat sizzler tray (if you don't have this then take flat tawa.). Spread all the banana chips on the tray. Now place a teaspoon ghee in centre. Now keep two cutlets in centre. On it's left side put varayche tandul. And on right side arrange french fries. Now Pour hot Danyachi Aamti all over the hot tray. Transfer tray to its wooden container. Make tray very hot before serving. Add a spoon of ghee just before serving to bring the sizzle, smoke and aroma.























4 comments:

Priya said...

Very new dish for me...delectable dish indeed!

chakhlere said...

OMG!!! What a amazing idea for upas. Now I can invite somebody for a nice lunch even on Upas day!!

Me ata pudchya velepasun upas asech karin. I agree with " Eakadashi Duppat Khashi" :)

I used to love the " Mejwani" program. I used to watch it regularly with my MIL.

AshaCoolkarni said...

very innovative! really like the idea.
Nakki try karanar!

nice blog - keep blogging..

Sapna said...

Hi, really nice recipe .....will have to try this!

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